Chocolate Chip Oatmeal Skillet Cookie (No Bowl!)

If you’ve never had a chocolate chip skillet cookie, you’re missing out! Some links in this post are affiliate links that earn me a commission if you purchase through them.

I’ll fully admit it. I’m a kitchen gadget junkie. But only when the kitchen gadgets are useful.

I have a potato ricer because mashed potatoes made with it are seriously amazing. I don’t have a “garlic peeler” because, hello, that’s what whacking with your knife is for.

Every once in awhile I’ll buy something just because I want to make a particular item. Most recently, that was my Lodge cast iron skillet.

Don’t get me wrong. I adore cast iron. Most of my pots are cast iron actually, and I love their versatility and ability to retain heat gently.

This one? I bought it because it’s so versatile. It wasn’t solely because I wanted to make warm cast iron skillet cookies whenever I want.

Looking for more cast iron skillet inspiration? Check out some of my favorites at the end of this article.

And because it’s teacher appreciation week and I don’t want to make more work than necessary for my husband, I decided to make my skillet cookie entirely in the skillet this time around so that there weren’t any extra bowls he had to wash (best marriage vow ever – I cook, he washes). That, and I can tell him that it’s my personal gift to him for teacher appreciation week.

Win win, right?

My favorite is cookies that are soft and chewy and almost a little cake-like, and this recipe fits that to a T.

I make my skillet cookie with oatmeal because I like the chewiness they add, and I can pretend they’re a little healthy. The main recipe is incredibly versatile.

We put chocolate chips in them this time, but sometimes I sub out raisins for chocolate chips or do both, or I’ll do a craisin oatmeal cookie, which is another great combination. This recipe is designed for a 10 inch skillet, but if you have a smaller pan, you may be able to do it and end up with a thicker cookie after baking it a little longer.

How to Make a Chocolate Chip Skillet Cookie

Preheat your oven to 350 degrees.

Over low heat, add your butter, cut into pieces. Why in pieces? More surface area = faster melting without heating the pan as much.

Add the two sugars, and let the butter melt. You want it to just melt and not get too hot, as you need it to be cool enough to add eggs without scrambling them, so don’t rush to melt your butter.

Whisk together the butter and sugar, and remove the mixture from the heat. When the mixture has cooled a bit, add the eggs and whisk well until completely incorporated.

Let the batter rest, then whisk again for a minute or so before giving it another break. This helps to create that chewy cakelike texture that makes these cookies so good.

You’ll notice that each time you do this, the batter gets a little thicker and lighter. Since we melted the butter, we have to get creative about making it lighter and fluffier.

Sprinkle the baking soda and salt atop the mixture and again whisk until completely incorporated.

Add the oatmeal and stir carefully so that the oats don’t fly out of the skillet. 

Add the flour and switch from a whisk to a spatula or wooden spoon. Carefully stir it together from the edges to the center until all the flour is mixed in.

Add the chocolate chips, and stir gently. Use your spatula to ensure the dough is evenly spread around the skillet.

Then use your spatula to gently push the dough down and a little away from the edges of the skillet. I don’t like crispy cookies, and this helps to ensure I don’t and up with crispy edges all around, but if you like crispy cookies, go ahead and skip that step.

Place the skillet into your oven and bake at 350 degrees for 30-35 minutes, checking to ensure it is done. When you start to see the chocolate chip cast iron skillet cookie cracking on the top, that’s when you know it is done or near done.

Remove the skillet from the oven and let sit for 10-15 minutes before cutting. It will continue cooking just a bit more while in the skillet, so don’t overbake it in the oven.

This is best served warm immediately. If you have leftovers, take them out of the skillet and wrap them tightly in foil.

They will still be tasty for another 1-2 days, and they are best when you warm them in the microwave for just a few seconds to get them soft and chewy all over again.

Have you ever tried a chocolate chip skillet cookie?

More of my favorite cast iron skillet recipes:

• Ground beef skillet tamales
• No yeast cinnamon rolls
• Oven roasted potatoes with garlic and spinach
• Apple puff pancake
• Nicoise dinner omelet
• Caramelized upside down pear tart
• Skillet pizza
• Bacon balsamic roasted Brussels sprouts

Chocolate Chip Oatmeal Skillet Cookie

This chocolate chip skillet cookie is made entirely in a cast iron skillet. It's so easy and makes a fantastic cookie - perfect for parties!

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Additional Time: 10 minutes minutes

Total Time: 1 hour hour

Servings: 1 large cookie

Calories: 281kcal

Author: Michelle

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Ingredients

• 12 tablespoons unsalted butter
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup oatmeal
• 2 1/4 cups flour
• 1 cup chocolate chips

Instructions

• Preheat oven to 350 degrees.
• Over low heat, add butter and sugars, and let butter melt.
  12 tablespoons unsalted butter, 3/4 cup sugar, 3/4 cup brown sugar
• Whisk and remove from the heat. Add the eggs when cooled slightly, then whisk until incorporated. Let batter rest, then whisk again for a minute.
  2 eggs
• Sprinkle baking soda and salt atop mixture and whisk. Add oatmeal and stir.
  1/2 teaspoon baking soda, 3/4 teaspoon salt, 1 cup oatmeal
• Add flour and switch from a whisk to a spatula. Carefully stir together from the edges to the center. Add chocolate chips. Use spatula to spread dough evenly, then gently push dough down and a little away from the edges of the skillet.
  2 1/4 cups flour, 1 cup chocolate chips
• Place skillet into oven and bake at 350 degrees for 30-35 minutes, checking to ensure it is done.
• Remove skillet from the oven and let sit for 10-15 minutes before cutting. Serve warm.

Equipment

• Cast Iron Skillet
• Balloon Whisk
• Spatula Set

Notes

• This can easily be made dairy free using coconut oil and dairy free chips. You can also turn this into an oatmeal raisin skillet cookie, chocolate raisin, or cranberry with great results.
• If you have leftovers, take them out of the skillet and wrap them tightly in foil. They will still be tasty for another 1-2 days, and they are best when you warm them in the microwave for just a few seconds to get them soft and chewy all over again.
• For more tips and tricks, be sure to read the full article above.

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Nutrition

Serving: 1slice | Calories: 281kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 46mg | Sodium: 230mg | Fiber: 1g | Sugar: 24g

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.

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